Introduction
Welcome to our easy sheet pan chicken pot pie recipe, a delicious one-pan dinner idea that will surely become a family favorite! If you’re looking for a quick one-pan dinner recipe that is both satisfying and comforting, you’ve come to the right place. This simple sheet pan chicken pot pie recipe combines tender chicken, colorful vegetables, and a flaky crust, all baked to perfection on a single sheet pan. Not only is it a delicious chicken pot pie recipe, but it also saves you time on both prep and cleanup. Let’s dive into this mouthwatering dish and discover how to create a homemade pot pie that will impress everyone at the dinner table.
Why You’ll Love This Recipe
There are several reasons why this easy sheet pan chicken pot pie recipe deserves a spot in your weekly meal rotation. First and foremost, it’s incredibly convenient. With just one pan, you can create a complete meal that is packed with flavor. The combination of juicy chicken, vibrant vegetables, and a buttery crust makes it a crowd-pleaser for both kids and adults. Additionally, this recipe is highly customizable. You can easily adjust the ingredients to suit your dietary preferences or use what you have on hand. Whether you’re looking for a quick weeknight dinner or a comforting dish to serve at a gathering, this sheet pan chicken pot pie recipe has got you covered.
Ingredients
To make this delicious chicken pot pie recipe, you will need the following ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Feel free to make any ingredient substitutions based on your preferences or dietary restrictions. You can use gluten-free flour, dairy-free cream alternatives, or even swap the chicken for tofu or mushrooms for a vegetarian version of this delicious pot pie.
Step-by-Step Instructions
Now that we have gathered our ingredients, let’s dive into the step-by-step instructions for making this simple sheet pan chicken pot pie:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes, carrots, celery, and onion with olive oil, garlic, dried thyme, salt, and black pepper.
- Spread the vegetable mixture evenly on a sheet pan.
- Bake in the preheated oven for 15 minutes, or until the vegetables are slightly tender.
- In the meantime, season the chicken breasts with salt and pepper.
- Remove the sheet pan from the oven and push the vegetables to one side.
- Place the seasoned chicken breasts on the empty side of the sheet pan.
- Return the sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through.
- Remove the sheet pan from the oven and transfer the chicken to a cutting board. Let it rest for a few minutes before shredding or dicing it.
- In a small saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, until the mixture is golden brown.
- Gradually whisk in the chicken broth, followed by the heavy cream. Cook until the mixture thickens.
- Stir in the frozen peas and cooked vegetables. Add the shredded or diced chicken and mix well.
- Transfer the filling to a baking dish or leave it on the sheet pan if it’s deep enough.
- Place the puff pastry sheet on top of the filling, trimming any excess dough.
- Brush the puff pastry with beaten egg to give it a golden color.
- Make a few slits on the pastry to allow steam to escape.
- Bake in the oven for 25-30 minutes, or until the pastry is puffed and golden.
- Remove from the oven and let it cool for a few minutes before serving.
And there you have it! A delicious sheet pan chicken pot pie ready to be enjoyed. The combination of flavors and textures in this dish will surely satisfy your cravings for a hearty and comforting meal.
Expert Tips for Success
To ensure the best results with this sheet pan chicken pot pie recipe, here are a few expert tips:
- Make sure to dice the vegetables into similar sizes to ensure even cooking.
- For a quicker option, you can use pre-diced frozen vegetables instead of chopping fresh ones.
- If you prefer a vegetarian version, you can substitute the chicken with tofu or mushrooms for a rich and savory filling.
- Feel free to add other herbs or spices to the filling, such as rosemary or paprika, to enhance the flavors.
- For a flakier crust, brush the puff pastry with a little butter before baking.
Variations and Substitutions
This sheet pan chicken pot pie recipe is quite versatile, and you can easily customize it to suit your preferences. Here are a few variations and substitutions you can try:
- Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor.
- If you’re not a fan of puff pastry, you can use a pie crust or biscuit dough instead.
- For a gluten-free version, use a gluten-free puff pastry or make a gluten-free biscuit dough.
- Add additional vegetables like mushrooms, bell peppers, or corn for extra texture and flavor.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes to the filling.
Serving Suggestions
When it comes to serving this delicious sheet pan chicken pot pie, the options are endless. Here are a few serving suggestions to enhance your dining experience:
- Serve the pot pie with a side of fresh green salad for a refreshing contrast.
- Pair it with creamy mashed potatoes for a classic comfort food combination.
- Enjoy it with a glass of chilled white wine or a hearty red blend.
No matter how you choose to serve it, this sheet pan chicken pot pie is sure to impress your family and friends with its delicious flavors and comforting appeal.
FAQs
Here are some common questions readers may have about this easy sheet pan chicken pot pie:
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and store it in the refrigerator for up to 24 hours before assembling and baking the pot pie. Just make sure to keep the puff pastry separate until you’re ready to bake.
Can I freeze the pot pie?
Yes, you can freeze the assembled but unbaked pot pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When you’re ready to enjoy it, bake it directly from frozen, adding a few extra minutes to the baking time.
Can I use store-bought pie crust?
Absolutely! Store-bought pie crust works just as well in this recipe. Simply follow the same instructions for assembling and baking the pot pie.
Final Thoughts
We hope you enjoy making and savoring this delicious sheet pan chicken pot pie recipe. Its simplicity, convenience, and mouthwatering flavors make it a perfect choice for a quick and satisfying one-pan dinner. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. Don’t hesitate to experiment with different vegetables or seasoning to make it your own. So, gather your ingredients, preheat your oven, and get ready to indulge in a homemade chicken pot pie that will warm both your heart and your taste buds!
Easy Sheet Pan Chicken Pot Pie: A Delicious One-Pan Dinner Idea!
A delicious one-pan dinner idea featuring tender chicken, colorful vegetables, and a flaky crust baked to perfection on a single sheet pan. This easy chicken pot pie recipe is convenient, customizable, and sure to become a family favorite.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 sheet of puff pastry, thawed
- 1 egg, beaten (for egg wash)
Directions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes, carrots, celery, and onion with olive oil, garlic, dried thyme, salt, and black pepper.
- Spread the vegetable mixture evenly on a sheet pan.
- Bake in the preheated oven for 15 minutes, or until the vegetables are slightly tender.
- Season the chicken breasts with salt and pepper.
- Remove the sheet pan from the oven and push the vegetables to one side.
- Place the seasoned chicken breasts on the empty side of the sheet pan.
- Return the sheet pan to the oven and bake for an additional 20-25 minutes, or until the chicken is cooked through.
- Remove the sheet pan from the oven and transfer the chicken to a cutting board. Let it rest for a few minutes before shredding or dicing it.
- In a small saucepan, melt butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, until the mixture is golden brown.
- Gradually whisk in the chicken broth, followed by the heavy cream. Cook until the mixture thickens.
- Stir in the frozen peas and cooked vegetables. Add the shredded or diced chicken and mix well.
- Transfer the filling to a baking dish or leave it on the sheet pan if it's deep enough.
- Place the puff pastry sheet on top of the filling, trimming any excess dough.
- Brush the puff pastry with beaten egg to give it a golden color.
- Make a few slits on the pastry to allow steam to escape.
- Bake in the oven for 25-30 minutes, or until the pastry is puffed and golden.
- Remove from the oven and let it cool for a few minutes before serving.
Nutrition Facts
